Strawberry-Lemon Spread

Vegetarian
Vegan
Gluten Free
Dairy Free
Low Fod Map
Health score
1%
Strawberry-Lemon Spread
75 min.
14
66kcal

Suggestions


Indulge in the delightful flavors of our Strawberry-Lemon Spread, a perfect addition to your breakfast table or a refreshing condiment for your favorite snacks. This vibrant spread is not only a feast for the eyes but also a treat for the taste buds, combining the sweet juiciness of ripe strawberries with the zesty brightness of fresh lemon. Whether you're slathering it on toast, dolloping it on pancakes, or using it as a dip for fresh fruit, this versatile spread is sure to elevate any meal.

What makes this recipe even more appealing is its inclusive nature. It caters to a variety of dietary preferences, being vegetarian, vegan, gluten-free, dairy-free, and low FODMAP. With just a handful of simple ingredients, you can create a luscious spread that is both healthy and delicious. The preparation takes about 75 minutes, but the end result is well worth the wait. Each serving contains only 66 calories, making it a guilt-free indulgence that you can enjoy without hesitation.

Perfect for gatherings or as a thoughtful homemade gift, this Strawberry-Lemon Spread is bound to impress your family and friends. So, roll up your sleeves and get ready to create a burst of flavor that will brighten up your meals and bring a smile to your face!

Ingredients

  • teaspoon lemon juice or to taste
  • inch lemon zest 
  • pound strawberries hulled quartered
  • cup sugar divided
  • 0.5 cup water 

Equipment

  • bowl
  • sauce pan

Directions

  1. Sprinkle strawberries with 1/2 cup sugar in a heatproof bowl; set aside.
  2. Place zest in a medium saucepan, cover with cold water, and bring to a boil. Strain and discard water; set zest aside. Bring 1/2 cup water and remaining sugar to a simmer in saucepan.
  3. Add zest, and simmer until mixture is syrupy (about 20 minutes).
  4. Strain zest and reserve, pouring remaining syrup over strawberries. Coarsely mash berries, and return to saucepan. Simmer, skimming foam and stirring occasionally, until mixture is darker in color and slightly thickened (about 45 minutes). Stir in zest; cool.
  5. Add lemon juice to taste. Store in a covered container; refrigerate up to 10 days.

Nutrition Facts

Calories66kcal
Protein1.3%
Fat1.88%
Carbs96.82%

Properties

Glycemic Index
7.86
Glycemic Load
10.71
Inflammation Score
-1
Nutrition Score
1.9995652560307%

Flavonoids

Cyanidin
0.54mg
Petunidin
0.04mg
Delphinidin
0.1mg
Pelargonidin
8.05mg
Peonidin
0.02mg
Catechin
1.01mg
Epigallocatechin
0.25mg
Epicatechin
0.14mg
Epicatechin 3-gallate
0.05mg
Epigallocatechin 3-gallate
0.04mg
Eriodictyol
0.02mg
Hesperetin
0.05mg
Naringenin
0.09mg
Kaempferol
0.16mg
Myricetin
0.01mg
Quercetin
0.36mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:65.7kcal
3.29%
Fat:0.15g
0.22%
Saturated Fat:0.01g
0.03%
Carbohydrates:16.83g
5.61%
Net Carbohydrates:16.12g
5.86%
Sugar:15.87g
17.64%
Cholesterol:0mg
0%
Sodium:0.93mg
0.04%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.23g
0.45%
Vitamin C:19.89mg
24.11%
Manganese:0.13mg
6.28%
Fiber:0.71g
2.83%
Folate:7.92µg
1.98%
Potassium:51.1mg
1.46%
Magnesium:4.4mg
1.1%
Source:My Recipes